Cuban Brisket

Name: Cuban Brisket
Ingredients: 1 3/4 pounds beef brisket, trimmed; 1/4 cup fresh lime juice; 1/4 cup molasses; 3 tablespoons Worcestershire sauce; 2 teaspoons dried oregano; 1 garlic clove, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 teaspoons ground cumin; 2 teaspoons paprika; 2 teaspoons dried coriander; 1/2 teaspoon ground allspice; 2 teaspoons vegetable oil; 1 1/2 cups chopped onion; 1 cup chopped celery; 1 (14-ounce) can beef broth; 1 (14.5-ounce) can diced tomatoes with green peppers and onion; 1 bay leaf

18 ingredients

4 steps

Ingredients

1 3/4 pounds beef brisket, trimmed
1/4 cup fresh lime juice
1/4 cup molasses
3 tablespoons Worcestershire sauce
2 teaspoons dried oregano
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons dried coriander
1/2 teaspoon ground allspice
2 teaspoons vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 (14-ounce) can beef broth
1 (14.5-ounce) can diced tomatoes with green peppers and onion
1 bay leaf

Directions

1

Cut several 1/4-inch-deep slits into brisket. Combine lime juice and next 10 ingredients in a large heavy-duty zip-top plastic bag; add brisket. Seal and marinate in refrigerator 8 hours, turning bag occasionally.
2

Preheat oven to 325°.
3

Remove brisket from bag, reserving marinade. Heat oil in a large oven-proof Dutch oven over medium-high heat. Add brisket; cook 4 minutes on each side or until browned. Remove brisket from pan. Reduce heat to medium; add onion and celery to pan. Cook 3 minutes or until tender. Add broth, tomatoes, bay leaf, reserved marinade, and brisket; bring to a boil. Remove from heat.
4

Cover and bake at 325° for 3 hours. Remove and discard bay leaf. Remove brisket from pan; shred with 2 forks. Add meat to sauce.